Chicken Broth

iStockphoto
Whenever I'm cutting up whole chickens at home, I reserve the back and wing tips, put them in a resealable bag in the freezer, and use my stockpile the next time I make this delicious homemade broth. To add even more nutrients, or for recipes with an Asian theme, add a 3-inch piece of ginger, sliced, and 2 spicy chili peppers with the other ingredients. 

Ingredients
  • 2 chicken backs, necks, and wing tips 
  • 6 chicken thighs 
  • 1 large yellow onion, quartered 
  • 4 garlic cloves, smashed and peeled 
  • 2 celery stalks, coarsely chopped 
  • 1 tablespoon coarse salt
Procedure

1. Combine all the ingredients in a stockpot and add cold water to barely cover. Bring to a boil, reduce the heat, and simmer, partially covered, for 1 hour, skimming and discarding the foam as it rises to the surface. Strain the broth into another pot (the cooked chicken meat can be used in a salad). Simmer to reduce to 8 cups, which will concentrate the flavor.

2. To store, cool completely and seal in plastic freezer containers. The broth will keep in the refrigerator for up to 2 days or in the freezer for up to 6 weeks. 

Excerpted from Mad Hungry Cravings by Lucinda Scala Quinn (Artisan Books). Copyright 2013. Photographs by Jonathan Lovekin.

Categories: 
Soups/StewsKey 3
Yield: 
Makes 2 quarts

Top Recipes

Splendid Classics

Winemaker David Lett's quest to make 'the great American pinot noir'

In 1966 David Lett and his wife, Diana, spent their honeymoon planting the first commercial pinot noir grapes in Oregon. "I wanted to make the great American pinot noir," Lett says. That was the start of The Eyrie Vineyards, which went on to attain cult status.